Grocery Break Room Sanitation Audit

Inspection template for grocery store employee break rooms covering cleanliness, refrigerator condition, food storage, trash handling, and evidence of pests or sanitation deficiencies.

Break Room General Cleanliness

• Tables, counters, and seating surfaces are clean and free of food residue
• Floors are free of spills, crumbs, and debris
• Sinks, microwaves, and shared appliances are clean and sanitary
• Handwashing supplies are available at nearby sink if provided for employee use
• Food preparation or eating surfaces are not used for storage of non-food items
• Waste bins are lined, not overflowing, and lids close properly

Refrigerator Cleanliness and Food Storage

• Refrigerator interior is clean, odor-free, and free of spills or mold
• No expired, spoiled, or abandoned food is present
• Employee food is labeled with name and date where required by site policy
• Raw or potentially hazardous foods are stored to prevent cross-contamination
• Refrigerator temperature is within acceptable range

Pest Evidence and Exclusion

• No visible evidence of pests, droppings, nesting, or gnaw marks
• Doors, windows, and wall penetrations are sealed or protected against pest entry
• Food is stored in closed containers and not left exposed on counters
• Sticky traps or pest monitoring devices, if present, are intact and not obstructed

Housekeeping, Waste, and Corrective Actions

• Cleaning supplies are stored separately from food and food-contact items
• Break room sanitation log or cleaning schedule is posted and current
• Any sanitation deficiency or pest-related non-conformance is documented with corrective action
• Inspector notes additional observations or follow-up needs